Make sauce: Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
Make gnocchetti: Cover potatoes with salted cold water by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes. Drain in a colander and, when cool enough to handle, peel.
Force warm potatoes through ricer into a large bowl. Add flour and salt and stir with a wooden spoon until mixture begins to come together. Gently form dough into a ball and cut in half.
Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour). Cut each half evenly into 10 pieces. Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping remaining pieces covered with a kitchen towel. Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.
Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting gnocchetti fall from fork into a well-floured shallow baking pan. Make more gnocchetti in same manner.
Just before cooking, gently shake gnocchetti in 4 batches in a large medium-mesh sieve to knock off excess flour. Cook gnocchetti in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, about 1 minute. Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.
Cooks' notes: Sauce can be made 2 days ahead and chilled, covered. Reheat before proceeding. Gnocchetti can be formed (but not cooked) 1 week ahead and frozen in floured baking pan, covered, until hard, about 3 hours, then put in a sealed plastic bag. Do not thaw before cooking. Boil frozen gnocchetti about 2 minutes. *Available at Salumeria Biellese (212-736-7376).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	255.47 Kcal (1070 kJ)
Calories from fat	136.02 Kcal
		% Daily Value*
Total Fat	15.11g	23%
Cholesterol	18.75mg	6%
Sodium	671.91mg	28%
Potassium	730.98mg	16%
Total Carbs	38.93g	13%
Sugars	4.46g	18%
Dietary Fiber	3.07g	12%
Protein	7.26g	15%
Vitamin C	34.3mg	57%
Iron	68.3mg	379%
Calcium	21.6mg	2%

Amount Per 100 g
Calories	92.33 Kcal (387 kJ)
Calories from fat	49.16 Kcal
		% Daily Value*
Total Fat	5.46g	23%
Cholesterol	6.78mg	6%
Sodium	242.84mg	28%
Potassium	264.19mg	16%
Total Carbs	14.07g	13%
Sugars	1.61g	18%
Dietary Fiber	1.11g	12%
Protein	2.63g	15%
Vitamin C	12.4mg	57%
Iron	24.7mg	379%
Calcium	7.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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